Smørrebrød with Fried Plaice Fillets, Remoulade and Lemon Oil
Fried Plaice Fillets with Remoulade and Lemon Oil © kvalifood.com
Fried plaice fillets are a core subject in Danish smørrebrød and have been a fixture on lunch restaurant menus for over a hundred years. The plaice is coated in flour, egg and panko and fried in butter to give a golden, crispy crust while the fish inside stays moist and white. Remoulade is the classic partner — a Danish mayo-based sauce with chopped gherkins, capers, tarragon and turmeric, which has a very different character from the French original. The lemon oil adds a fresh, sharp note that lifts everything. This is a smørrebrød where the contrast between the crispy fish and the creamy remoulade is the whole point.
Ingredients
Yields 4 servings
Homemade remoulade
- 1½ dl mayonnaise
- 3 tbsp finely chopped cornichons
- 2 tbsp finely chopped capers
- 1 tbsp finely chopped shallot
- 1 tbsp chopped tarragon
- 1 tbsp chopped chervil
- 1 tsp Dijon mustard
- 1 tsp turmeric
- salt
- pepper
Lemon oil
- 3 tbsp good olive oil
- Grated zest of 1 lemon
- 1 tbsp lemon juice
- salt
Breaded plaice
- 4 plaice fillets
- 3 tbsp plain flour
- 1 egg, beaten
- 4 tbsp panko breadcrumbs
- salt
- pepper
- Butter and oil, for frying
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- Lemon slices
- Fresh dill
- Chervil
Directions
Remoulade
Mix all the ingredients together. Season with salt and pepper. Leave to rest in the fridge for at least 30 minutes.
Lemon oil
Mix the olive oil, lemon zest and lemon juice together. Season with salt.
Breaded plaice
Season the fillets with salt and pepper. Coat them in flour, then egg, then panko. Fry in a mixture of butter and oil over medium-high heat, about 3 minutes per side, until golden and crispy.
Assembly
Butter the rye bread. Spread a generous amount of remoulade. Place the crispy plaice on top. Drizzle with lemon oil. Garnish with a lemon slice, fresh dill and chervil.